Cheesy Chicken Fajita Casserole (Print Version)
Comforting Tex-Mex casserole with juicy chicken, peppers, and melted cheese.
# Recipe Ingredients:
→ Meats
01 - 3 cups cooked chicken breast, shredded or cubed
→ Vegetables
02 - 1 large red bell pepper, sliced
03 - 1 large green bell pepper, sliced
04 - 1 large yellow bell pepper, sliced
05 - 1 large onion, sliced
→ Dairy
06 - 2 cups shredded Mexican blend cheese
07 - 1/2 cup sour cream
08 - 4 oz cream cheese, softened
→ Pantry & Seasonings
09 - 1 can (10 oz) diced tomatoes with green chilies, drained
10 - 1 tsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp garlic powder
14 - 1/2 tsp onion powder
15 - 1/4 tsp cayenne pepper (optional)
16 - Salt and black pepper, to taste
17 - 1 tbsp olive oil
→ Garnish
18 - Fresh cilantro, chopped
19 - Sliced green onions
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onion. Sauté for 6–8 minutes until softened and slightly caramelized. Remove from heat.
03 - In a large bowl, combine shredded chicken, sautéed vegetables, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, softened cream cheese, and sour cream. Mix thoroughly until well combined. Season generously with salt and black pepper.
04 - Transfer the chicken mixture to the prepared casserole dish, spreading it evenly. Sprinkle the shredded Mexican blend cheese uniformly over the top.
05 - Bake uncovered for 25–30 minutes until the casserole is hot and bubbly throughout and the cheese has developed a golden, melted crust.
06 - Allow the casserole to rest for 5 minutes before serving. Garnish with chopped fresh cilantro and sliced green onions if desired.
# Expert Advice:
01 -
- Its essentially a deconstructed fajita but easier and faster than wrapping individual tortillas
- The melted cheese creates this incredible golden crust that everyone fights over
02 -
- I once forgot to drain the diced tomatoes and ended up with fajita soup instead of casserole
- The cream cheese needs to be truly softened or you will end up with lumpy pockets instead of a creamy sauce
03 -
- Cook your vegetables until they are actually soft, not just heated through, because they will not soften much more in the oven
- Use the large side of a box grater to shred your cheese for faster melting